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Fluffy Strawberry Pancakes - Light, Tender, and Packed With Fresh Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg, room temperature if possible
  • 1 1/4 cups (300 ml) buttermilk (see variation if you don’t have buttermilk)
  • 2 tablespoons unsalted butter, melted (plus more for the pan)
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest (optional but recommended)
  • 1 1/4 cups fresh strawberries, diced (plus extra slices for serving)
  • Maple syrup, for serving
  • Whipped cream or yogurt (optional)

Method
 

  1. Prep the strawberries. Rinse, dry, and dice the strawberries into small pieces. Pat them dry with a paper towel to reduce excess moisture. Set aside.
  2. Mix dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. This helps distribute leavening evenly.
  3. Mix wet ingredients. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and lemon zest until smooth. Make sure the butter is warm, not hot, so it doesn’t scramble the egg.
  4. Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will be tough.
  5. Fold in strawberries. Sprinkle the diced strawberries over the batter and fold them in lightly. If the berries are extra juicy, dust them with a teaspoon of flour before folding to prevent bleeding.
  6. Rest the batter. Let the batter sit for 5–8 minutes. This allows the flour to hydrate and the leaveners to activate, creating a fluffier rise.
  7. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or neutral oil. You’re ready when a drop of water dances across the surface.
  8. Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.
  9. Adjust heat as needed. If pancakes brown too fast, lower the heat. Wipe the pan and add a little fresh butter between batches for that crisp edge and rich flavor.
  10. Serve warm. Stack the pancakes and top with extra strawberries, a pat of butter, and warm maple syrup. Add whipped cream or a spoonful of yogurt for a creamy finish.